Description
Classic Southern Chicken Fried Steak with crispy breading fried to golden perfection and topped with rich, creamy homemade white gravy. This comforting dish features tender cube steaks coated in a seasoned flour and egg batter, fried in vegetable oil, and served with a smooth peppered milk gravy.
Ingredients
Scale
Steak and Coating
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying (2 inches deep)
Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the all-purpose flour, kosher salt, fresh cracked black pepper, cayenne pepper, and paprika until evenly combined. In a separate bowl, whisk the eggs with whole milk until smooth and slightly frothy.
- Bread the Steaks: Take each cube steak and dredge it in the seasoned flour mixture, ensuring a full coating. Next, dip the floured steak into the egg and milk mixture. Then dredge again in the flour mixture to create a double breading. Shake off any excess flour to prevent clumping.
- Fry the Steaks: Heat vegetable oil about 2 inches deep in a heavy cast iron skillet over medium-high heat until it reaches 350°F (175°C). Fry the breaded steaks for 2 to 3 minutes on each side or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Keep warm by loosely covering with foil.
- Make the Roux: In a separate pan over medium heat, melt the butter. Stir in the flour and cook the mixture, stirring constantly, for 2 to 3 minutes until it turns lightly golden and fragrant but not burnt. This creates a roux which will thicken the gravy.
- Prepare the Gravy: Gradually whisk in the whole milk into the roux, stirring continuously to avoid lumps. Cook until the gravy thickens to a creamy consistency, about 5 minutes.
- Season the Gravy: Remove the pan from heat and stir in kosher salt and fresh cracked black pepper. Adjust seasoning to taste. Serve the gravy over the fried steaks immediately for best results.
Notes
- Use cube steaks for tenderness; they are thin and perfect for frying.
- Maintain oil temperature around 350°F to ensure crispy coating without absorbing too much oil.
- Double breading provides extra crunch.
- Keep the fried steaks warm while preparing the gravy to serve hot.
- For a spicier kick, increase cayenne pepper slightly.
